This salted caramel no-churn ice cream is the creamy, dreamy dessert you didn’t know you could make so effortlessly at home. It has everything: velvety smooth texture, rich caramel flavor, a whisper of sea salt, and zero need for an ice cream maker. With just four simple ingredients and a few minutes of prep, you’ll have a decadent frozen treat that rivals any store-bought version—only better.

Perfect for late-night cravings, holiday entertaining, or summer afternoons, this no-churn recipe is your shortcut to gourmet ice cream with minimal effort. Just whip, swirl, freeze, and indulge.

Easy Salted Caramel No-Churn Ice Cream (4 Ingredients!)

Why You’ll Love This Recipe

No ice cream maker needed: Just a hand mixer and a freezer.
Only 4 ingredients: No eggs, no cooking, no fuss.
Rich and creamy texture: Thanks to the heavy cream and condensed milk combo.
Sweet and salty balance: The sea salt enhances the deep caramel flavor.
Customizable: Add chocolate chips, nuts, or swirl in more sauce!

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below.

Heavy cream
Sweetened condensed milk
Caramel sauce
Sea salt

Instructions

Whip the cream. In a large mixing bowl, beat the heavy cream until stiff peaks form. This should take about 3–4 minutes with a hand or stand mixer.
Fold in condensed milk and salt. Gently fold in the sweetened condensed milk and sea salt until fully combined and smooth.
Swirl in caramel. Add the caramel sauce and gently swirl it through the mixture. You can fully mix it or leave ribbons of caramel depending on preference.
Freeze. Pour the mixture into a loaf pan or airtight container, cover, and freeze for at least 6 hours or overnight.
Serve. Scoop and enjoy as-is, or top with extra caramel sauce for an ultra-luxurious treat.

Variations

Extra caramel swirl: Drizzle more caramel over the top before freezing.
Add crunch: Fold in crushed toffee bits or chopped salted nuts.
Chocolate twist: Add chocolate chips or a swirl of fudge sauce.
Boozy upgrade: Mix in a splash of bourbon or Irish cream (about 1–2 tablespoons).
Vegan option: Use coconut cream and dairy-free condensed milk with vegan caramel.

Heating & Storage

Storage: Store in an airtight container in the freezer for up to 2 weeks.
Texture tip: Let sit at room temperature for 5–10 minutes before scooping.
Avoid freezer burn: Press plastic wrap against the surface before sealing the container.
Do not refreeze: Once thawed, avoid refreezing to preserve texture and flavor.

Frequently Asked Questions

Can I make this without a mixer?

Yes, but it will require more effort. Use a whisk and beat by hand until you reach stiff peaks in the cream.

What kind of caramel sauce should I use?

Use a thick, rich caramel sauce—homemade or store-bought. Avoid thin syrups.

Can I make this ice cream sweeter or less sweet?

You can adjust sweetness by using less condensed milk or choosing a less-sweet caramel sauce.

How do I get the perfect caramel swirl?

After pouring the mixture into your pan, drizzle caramel on top and use a knife to gently swirl it in.

Will sea salt make the ice cream salty?

Not overly. It enhances the caramel flavor without overpowering it. Adjust to taste.

Can I add mix-ins?

Yes! Try crushed cookies, chocolate chips, or roasted nuts for added texture and flavor.

Is this safe for kids?

Yes, unless you add alcohol as a variation. Keep boozy versions for adults only.

How long does this take to freeze?

At least 6 hours, though overnight is ideal for perfect scoopability.

Can I use light cream?

Stick with heavy cream or whipping cream. Lower-fat options won’t whip properly.

What’s the best way to serve it?

Scoop into bowls or cones, and drizzle with warm caramel for an extra treat.

Conclusion

There’s nothing quite like homemade ice cream, and this salted caramel no-churn version makes it unbelievably easy. With just a handful of ingredients and a few minutes of prep, you’ll have a dessert that’s rich, creamy, and full of sweet-salty perfection. Once you try it, you’ll never go back to store-bought again.